Reyneke Reserve Red 2010 one of South Africa's finest

This is probably one of the best South African reds I have tasted. And I have tasted quite a few. It’s a blend of 60% Syrah and 40% Cabernet Sauvignon, and a third of the Syrah fraction was whole bunch, crushed by foot, with the remaining destemmed grapes added on top. It was wild yeast fermented, with almost two years in used French oak. The Cabernet was destemmed and fermented in new French oak. The resulting wine has a pH of 4.06, which is unusually high, but it’s really fresh and intense.

At this time of the year, I look for wine to go with the meals I am making. I’m glad I found your blog for the wine ideas and also “Cooking With Mr. C.” for all of my food ideas. Happy Thanksgiving. Sharon